Soup Dumplings (Gyoza)

Ingredients for Soup Dumplings (Gyoza)

Instructions for Soup Dumplings (Gyoza)

To prepare the Soup Dumplings (Gyoza) recipe, please follow these instructions:

Water and fat brought to the boil, wheat flour and salt added at a time, stir into the dough drop spoon and saucepan. The pot is taken by the fire and cools a bit of.

Add the eggs one at a time, and the dough should gather themselves together into a uniform mass after each egg is added.

The dough is placed in a bun syringe and chop with a knife in a pan of water that is brought up to the boiling point. Buns can also be set off with a teaspoon which is dipped in water.

A melbolle must never be cooked, but the water must be kept almost to a boil. Cook a dumpling bursts it simply.

Dough balls must remain in the hot water 3-4 minutes, after which they are taken up with a slotted spoon and place in water as cold as possible (a lump of ice cream would be good). When dough balls are sunk to the bottom, they are finished. Dough balls can be kept in cold water from day to day in a refrigerator for several days. Of course the nodules may also not be cooked in the soup. Have the soup for several days, they should only get buns in the serving of soup, which is served on the same day.

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